(12 oz) LA Coctail Sauce is made with fresh horseradish, tomato paste, salt, lemon juice and garlic.
(10 oz) A light, corn based coating for frying seafood or vegatables
(16 oz) If you like your gumbo, stews, or gravies to have a lighter color, try Savoie’s Light Roux
(2 fl oz) Made from the classic McIlhenny recipe with just three ingredients: red peppers, vinegar and salt
(16 oz bag) Louisiana Fishy Fry seafood boil seasoning. This bag is enough to boil 5 lbs of shrimp, 8 medium crabs, or 10 lbs crawfish to perfection.